Traditions -Terrific tiramisu

My sister's love to cook just as much as I do or at times sometimes more. We grew up helping pick or some might say we were stealing our favourite; Pa's peas fresh from his beloved garden! Squatting in between the lengthy rows of voluptuous vegetables, giggling and laughing. Each eyeing the others tiny pea harvest, making sure one sister didn't have more than their fare share. Opening the sweet little pod in hope of finding lots of tiny green dot like peas, then straight to the cheeks. Looking back I think Pa had a cheeky suspicion of what was going on but he never said so... Our passion and love of cooking has stemmed from the healthy education we were surrounded by when growing up. Old fashioned country-style living, we knew no other way.
To this day we still share recipes weekly and one recipe I learnt whilst working in a biscuit factory with Italians was Tiramisu, which my sister recently requested.

For Kate x

Tiramisu - the traditional way

makes:1 large tray of Tiramisu

chill:at least 6 hours

the ingredients
6 eggs, separated
100g caster sugar
1/4 cup rum
500g Marscapone, softened
1 pkt (500g) Sponge finger biscuits

1 cup coffee, peculated - may need a little more

100g dark chocolate, grated

lets have some fun
Beat egg yolks and sugar until smooth & creamy.
In a separate bowl beat egg whites until stiff peaks form. Add rum to egg whites and gently fold through. Set aside.
Add marscapone to the egg yolk mixture and beat until smooth. Fold the egg white mixture into the marscapone mixture until combined.
Dip sponge fingers into coffee, lay sponge fingers in a single layer in the base of a pudding dish (5-cup capacity). Spoon half the marscapone mixture evenly onto the sponge fingers and smooth out. Repeat with another layer of biscuits and finish with marscapone. Add grated chocolate or sifted cocoa. Cover and place in the refrigerator overnight.

love amie x